Food Science Technology MCQ Questions and Answers Quiz

41. is a selective process that can be controlled to produce various levels of hardening.

  1. Winterization
  2. Bleaching
  3. Hydrogenization
  4. Degumming

42. is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant.

  1. Tempeh
  2. Tofu
  3. Yogurt
  4. Cheddar

43. is an alcoholic beverage made from fermented grape juice.

  1. Wine
  2. Beer
  3. Scotch
  4. Whiskey

44. is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.

  1. Cleaning
  2. Skinning
  3. Glazing
  4. Dressing

45. is made by churning pasteurized cream.

  1. Butter
  2. Ice cream
  3. Yogurt
  4. Milk

46. is one of the most fermentable of all the sugars.

  1. Sucrose
  2. Maltose
  3. Fructose
  4. Glucose

47. is the major ingredient of carbonated soft drinks.

  1. Water
  2. Caffeine
  3. Corn Syrup
  4. Flavoring

48. is the most common polysaccharide added to food products.

  1. Water
  2. Salt
  3. Glucose
  4. Starch

49. is the transfer of energy in the form of electromagnetic waves.

  1. Compulsion
  2. Radiation
  3. Convection
  4. Conduction

50. is the transfer of heat from one particle to another by contact.

  1. Conduction
  2. Convection
  3. Radiation
  4. Combustion

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